2 lbs. dry navy beans
1 1/3 tbsp. instant minced onion
1 1/3 c. brown sugar, firmly packed
1 1/3 tbsp. dry mustard
1 1/3 c. ketchup
1/4 c. dark molasses
1 1/3 tbsp. salt
4 c. water
1/3 lb. salt pork, diced

Place dry beans in large bowl or crock; cover with cold water. Soak 6-8 hours or overnight; drain. Pour soaked beans into crock.

Combine onion, sugar, dry mustard, ketchup, molasses, salt in small bowl. Blend thoroughly; add to beans in crock. Stir. Add water, salt pork; blend all ingredients thoroughly; stir.

Cook on high at least 8 hours; stir occasionally after 5 hours. Makes 3 quarts.